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April 10, 2013

Refried Bean Soup

A delicious comfort food that's surprisingly easy to fix

Richard Patch

Serves 5

1 large onion, chopped
2 teaspoons minced garlic
2 teaspoons olive oil
1 14-ounce can (or 400ml) vegetarian broth
1 14-ounce (400g) can stewed tomatoes
1 15-ounce (425g) can black beans
1 15-ounce (425g) can red kidney beans
1 16-ounce (450g) can vegetarian refried beans
1/2 teaspoon cumin
pepper, to taste

In a small saucepan, sauté the onion and garlic in olive oil until the onion begins to brown, about 5 minutes. In a large pot, add all of the ingredients and bring to a boil. Reduce heat and stew for about 10 minutes before serving.